Today is Chinese New Year's Eve, I wish you all "Happy New Year and Happy Family", and I wish you a prosperous career, abundant financial resources, good health, and family harmony in the new year. Chinese New Year's Eve Chinese New Year's Eve is the most important job of the year, and everyone thinks: I don't want to be too troublesome, and I want to have a sense of ceremony. So, today I will share with you 5 dishes that my family must make every year for Chinese New Year's Eve Chinese New Year's Eve dinner, these dishes not only have a beautiful meaning and high appearance, but also are big hard dishes out of the pot, so that the whole family can enjoy the taste of food during the New Year.
Stuffed meat with eggs (happy reunion)
Ingredients: eggs, pork belly, ginger, shallots, garlic, star anise, cinnamon, bay leaves, fennel, Sichuan pepper, dried chili, salt, chicken essence, thirteen spices, five-spice powder, sugar, light soy sauce, dark soy sauce, starch
Detailed Steps:
1. Prepare a few eggs, peel off the shell after cooking, use a knife to make a circle along the egg white, do not scratch the egg yolk, and then separate the egg white from the egg yolk, like this.
2. Prepare a piece of pork belly, chop it into minced meat and put it in a bowl, add minced ginger, chopped green onion, salt, chicken essence, five-spice powder, light soy sauce and starch, and stir well.
3. After stirring well, put the meat filling into the egg white, like this, and the egg yolk is also wrapped in the meat filling and set aside.
4. Pour more oil into the pot, heat the oil to 50% hot, put the egg yolk meat balls in, fry it for about 1 minute, then put in the egg white part, fry until the color is golden, and then control the oil and remove it.
5. Heat the oil, add the green onion, ginger and garlic, stir-fry until fragrant, then pour in star anise, cinnamon, bay leaves, fennel, Sichuan pepper, dried chili, and continue to stir-fry until fragrant.
6. Add water, salt, chicken essence, thirteen spices, sugar, light soy sauce and dark soy sauce, stir well, and let all the seasonings melt and dissolve.
7. After boiling, pour in the eggs and meat balls, cover the pot and simmer for 8 minutes, put it out of the pot and put it on the plate, remove the remaining juice, remove the large ingredients inside, pour in the water starch and cook until thick.
8. Finally, pour the sauce onto the egg balls, add some wolfberries and green onions to decorate, and the dish is ready. You can't stop when you put it down, it's delicious and good-looking.
Beef jerky (beef gas)
Ingredients: beef, onion, ginger, garlic, shallot, white sesame seeds, cumin powder, chili flakes, light soy sauce, dark soy sauce, oyster sauce, salt, pepper, cooking wine, cooking oil
Detailed Steps:
1. Prepare two catties of beef, cut it into thick strips, add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, a little salt, a little pepper, 1 tablespoon of cooking wine, and mix until the beef is flavorful.
2. After grasping well, pour in the onion shreds, green onions, ginger and garlic, continue to grasp and mix evenly, and marinate for another 1 minute to make the flavor more flavorful.
3. After the beef is marinated, take it out and put it in a bowl, then add a spoonful of cooking oil, and stir well with chopsticks to prevent the beef from sticking together.
4. Add water to the pot and bring to a boil, put the beef into the steamer, put it in piece by piece, cover the pot, and steam on high heat for 30 minutes.
5. When the time is up, the beef has turned this white, indicating that it has been steamed, take it out and put it in a bowl for later use.
6. Pour more oil into the pot, fry the oil until it is 60% hot, put the beef into the pot, fry it over medium-low heat, fry it for about 8 minutes, and then control the oil and remove it for later use.
7. Leave oil at the bottom of the pot, add white sesame seeds, cumin powder, and chili noodles, turn on low heat and fry to bring out the fragrance, then pour the beef into the pot, stir-fry evenly, and then put it out of the pot and put it on the plate.
8. The beef jerky that comes out of this way is spicy and enjoyable, and it is very good to eat with wine and food, and it can also be eaten as a snack, and it is also very good to entertain guests during the New Year.
Braised duck with potatoes (auspicious and healthy)
Ingredients: duck meat, potatoes, ginger, green onions, dried chilies, salt, sugar, cooking oil, light soy sauce, oyster sauce, zhuhou sauce, rice wine, boiling water
Detailed Steps:
1. Prepare half a duck, cut it into small pieces, put it in a large bowl, then add salt, sugar, cooking oil, mix evenly, and marinate for 10 minutes.
2. Mix the sauce, add light soy sauce, oyster sauce, zhuhou sauce and salt to the bowl, stir well with a spoon, and set aside for later use.
3. Heat the oil, add the marinated duck meat, stir-fry over medium-low heat until fragrant, then add ginger and shallots, dried chili peppers, rice wine, stir-fry evenly, and stir-fry until fragrant.
4. After stir-frying, pour in the seasoned sauce, stir-fry evenly, stir-fry until the duck meat is flavorful, and fry until the duck meat is colored.
5. Add an appropriate amount of boiling water, then cover the pot with a lid, and simmer over medium-low heat for 15 minutes.
6. When the time is up, add the potatoes again, stir-fry evenly, cover the pot and simmer for 15 minutes, and simmer the potatoes and duck meat until soft.
7. Finally, add water starch, turn on high heat to thicken the soup, add some green onions, stir-fry evenly and you can get out of the pot.
8. The duck meat stewed in this way is soft and fragrant, there is no fishy smell at all, and the potatoes also absorb the taste of duck, which is particularly fragrant and tender, so you can try it if you like.
Garlic flower nail (smile is always open)
Ingredients: flower nails, ginger, garlic, millet spicy, salt, cooking wine, chicken essence, pepper, oyster sauce, light soy sauce, corn starch, bean paste, cooking oil
Detailed Steps:
1. Prepare 2 catties of flower nails, wash them in water, then pour water again, add a spoonful of salt and cooking oil, and soak them aside to let it spit out sediment.
2. Mix the sauce, add salt, chicken essence, pepper, oyster sauce, light soy sauce, corn starch and water to the bowl, and stir well.
3. Add water to the pot and boil, put the nails into the pot, add a little cooking wine, blanch for 2 minutes, and after each nail is opened, remove the water.
4. Heat the oil, add the minced ginger, minced garlic and spicy millet, stir-fry until fragrant, then add a spoonful of bean paste, turn on high heat and stir-fry the red oil.
5. After stir-frying, add the sixtieth nail, turn on the high heat and stir-fry it quickly and evenly, and fry the sixtieth until it is flavorful.
6. Pour in the seasoned sauce, continue to stir-fry evenly over high heat, add some chopped green onions before leaving the pot, stir-fry a few times, and then you can put it on the plate.
7. The flower nails fried in this way are very flavorful and delicious, there will be no sediment at all, adults and children are particularly fond of eating, mainly because the method is simple, the meat is fresh and tender, and the special flavor is delicious, and the family has to eat it at both ends for three days.
Sweet and sour pork ribs (rising and rising)
Ingredients: pork ribs, ginger, plum, tangerine peel, salt, rock sugar, balsamic vinegar, light soy sauce, dark soy sauce, rice wine, sesame oil, edible oil, white sesame seeds
Detailed Steps:
1. Prepare 2 catties of pork ribs, cut them into small pieces, wash them and put them in a bowl, then add salt and cooking wine, add a bottom taste, and mix evenly.
2. Pour oil from the pan, heat the oil temperature 6 layers, pour in the pork ribs and fry them, turn on low heat and fry them slowly, fry until the surface of the ribs is golden, and then control the oil and remove it.
3. Heat the oil, add the ginger slices and fry until fragrant, then put the pork ribs in, turn on high heat and stir-fry evenly to bring out the fragrance.
4. Start seasoning, add light soy sauce, rice wine, dark soy sauce, stir-fry evenly, stir-fry until the ribs are colored, stir-fry until discolored, pour in rock sugar and balsamic vinegar, and fry until the rock sugar melts.
5. Pour in water again, add salt, plum, tangerine peel, do not need to put it, boil the water on high heat, skim off the foam, then cover the pot, turn on medium and low heat and simmer for 30 minutes.
6. When the time is up, turn on the high heat to collect the juice, then add balsamic vinegar and sesame oil, stir-fry evenly, stir-fry until the flavor is incorporated, and then you can put it out of the pot and put it on the plate.
7. Sprinkle a little sesame seeds before serving, a home-style sweet and sour pork ribs are completed, the color is red and bright, soft and rotten, and there is a faint fruit aroma when smelling.
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